Happy Lamb Hot Pot

1001 - 1163 Pinetree Way, Coquitlam · Restaurant

15 inspections

1. Follow-Up InspectionOct 9, 2025

   0 infractions

2. Routine InspectionOct 7, 2025

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): -Low temperature chlorine dishwasher for the main kitchen achieved 0ppm chlorine level at the time of inspection.
     • Corrective Action(s): -The sanitizer bucket that was present at the start of the inspection had no cover to the bottle opening. Due to exposure to air, the concentration of chlorine in the bucket had dropped to a level too low to produce a suitable chlorine level in the machine. The level of chlorine coming from the sanitzer line directly was around 200ppm. The bucket was changed, the machine was primed and run several times and achieved 50ppm. This machine MUST be checked DAILY at minimum. Failure to maintain this dishwasher in working condition can result in closure of the food premises. Purchase test strips for both the low temperature chlorine dishwashers. Some test strips were given to the facility at time of inspection.
     • Violation Score: 15
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Significant food debris build up in many areas of the kitchen. Mould present on the wall of the dishwashing area. The kitchen requires a thorough cleaning through all the kitchen areas.
     • Corrective Action(s): -Food debris and grease present throughout the kitchen, including the dishwashing area, under shelves, under and on the stove areas. These areas require cleaning today, and ongoing routine cleaning. Food debris and grease provides a food source for pests. Mould present on a large part of the dishwashing area wall. Clean this today.
     • Violation Score: 15
3. Routine InspectionOct 10, 2024

   0 infractions

4. Follow-Up InspectionJan 31, 2024

   0 infractions

5. Routine InspectionJan 26, 2024

   1 infraction

   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: 1) Accumulation of food debris/oil build-up observed on floor underneath cooking equipment in kitchen.
     • 2) Under counter shelf requires cleaning.
     • Corrective Action(s): Ensure to have the area cleaned as agreed at this time. Remove garbage bag from the shelf. Cover trays that are not used often.
     • Violation Score: 9
6. Routine InspectionSep 25, 2023

   0 infractions

7. Routine InspectionMar 22, 2023

   1 infraction

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: 1) Raw meats stored above/beside vegetables in walk-in cooler.
     • 2) Frozen raw meats stored without protection in a small freezer at the back.
     • Corrective Action(s): Ensure to have the food in walk-in cooler reorganized so that all raw meats/seafood are stored below and away from vegetables and ready to eat foods. Store all frozen meats in food grade containers/bags as discussed at this time.
     • Violation Score: 9
8. Follow-Up InspectionAug 19, 2022

   0 infractions

9. Routine InspectionAug 17, 2022

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Marinated raw beef placed on a counter since last night. Discarded by chef at this time.
     • Corrective Action(s): Ensure to have all cold potentially hazardous food stored at 4'C or below at all times. Any cold potentially hazardous food stored above 4'C for more than 2 hours must be discarded.
     • Violation Score: 5
     • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation: 1) Ice scoop stored in dirty container with food debris. Chef was advised to run the scoop/container through the dishwasher at this time.
     • 2) Inside of the ice machine requires a proper cleaning/disinfection.
     • 3) Sauce/condiment containers in the front sandwich cooler require to be washed/replaced more frequently.
     • Pictures taken for all above.
     • Corrective Action(s): Ensure to have ice scoop stored in a clean/sanitized container at all times. Ice scoop/storage container must be washed/disinfected at least once everyday. Ensure to scrub clean the inside of the machine. Have all sauce/condiment containers washed/replaced on a daily basis. [CORRECT BY: Friday, Aug. 19' 2022]
     • Violation Score: 15
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher dispensing 0ppm chlorine, as no sanitizer was connected to the dishwasher. A new bottle of sanitizer was connected to the dishwasher and tube was primed. 50ppm chlorine was achieved at the plate level after final rinse.
     • Corrective Action(s): Ensure to monitor the sanitizer level on a regular basis. All dishware washed through the dishwasher must be rewashed through the dishwasher as agreed at this time.
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Handwashing station available for the back prep area requires a repair. Currently kitchen staffs (1-2) use another handwashing station available in the main prep area.
     • Corrective Action(s): Ensure to have the faucet repaired as agreed at this time.
     • Violation Score: 5
   • 210 - Food not thawed in an acceptable manner [s. 14(2)]
     • Observation: Frozen seafood (i.e. squid/fish fillets) placed on a counter for thawing. Surface temperatures were measured below 4'C. Chef was advised to store them in cooler at this time.
     • Corrective Action(s): Ensure to thaw frozen food in cold water or cooler as discussed at this time. NEVER thaw frozen food by leaving them at room temperature.
     • Violation Score: 1
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Numerous fruit flies were observed in the front bar area, dishwasher area and back storage area. Fly straps available in the back storage area.
     • Corrective Action(s): Ensure to have fly straps replaced on a more regular basis. Improve facility's sanitation level to keep the facility free of pests.
     • Violation Score: 3
     • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: Accumulation of food debris and grease build up observed throughout the facility, worsening facility's fruit fly infestation.
     • Corrective Action(s): Ensure to have all food debris removed from equipment surface/floors/walls on a much more regular basis.
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Accumulation of food debris/grease build-up observed from the following areas:
     • - floors underneath/behind large kitchen equipment
     • - storage shelving units at the back
     • - side surfaces of cooking equipment
     • - entrance to the equipment storage room
     • Pictures taken for the above areas.
     • Corrective Action(s): Ensure to have all above areas cleaned on a more regular basis.
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: 1) 2 compartment sink by the dishwasher requires to be resealed along the edges.
     • 2) Faucet of the handwashing sink available for the back prep area requires a repair.
     • Corrective Action(s): Ensure to have both work completed and notify the health inspector.
     • Violation Score: 9
10. Follow-Up InspectionOct 20, 2021

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted in kitchen and storage room.
      • Corrective Action(s): Clean the entire facility including all equipment (inside, outside, behind and under).
      • Violation Score: 9
11. Routine InspectionJul 10, 2020

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Signs of potential harbourage of pests under the dishwasher area. A lot of grease and debris build-up in the area.
      • Corrective Action(s): Deep clean the dishwashing area and beneath the dishwashing unit.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of grease and debris beneath and behind the stove area.
      • Corrective Action(s): Deep clean underneath and behind the stove units.
      • Violation Score: 3
12. Routine InspectionDec 5, 2019

    0 infractions

13. Routine InspectionMay 15, 2019

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed numerous flies near the meat slicers and the dishwashing machine in the kitchen. Multiple fly traps were observed in rear section of the kitchen.
      • Corrective Action(s): Continue efforts to mitigate and eliminate the pest activity in the kitchen by thoroughly cleaning and sanitizing all equipment and surfaces where pest activity is observed.
      • Violation Score: 9
14. Routine InspectionSep 21, 2018

    0 infractions

15. Routine InspectionApr 30, 2018

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Ice scoop observed on top of ice unit and later observed sitting with ice unit directly on ice
      • 2) Ice scoop observed at front counter bar observed sitting directly on the ice.
      • Corrective Action: Ice scoops must sit in a seperate container (not ice bin) while not in use in order to protect the ice from contamination. Germs from hands can contact the handle and then the ice. Ensure that ice scoop is washed and sanitized every night.
      • Corrective Action(s):
      • Violation Score:
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: - Observed what appears to be a construction-grade mitre saw being used to cut large chunks of meat with bones. Staff explained that saw was recently purchased (proof of receipt) to try to cut large pieces of meat with bone in. Staff explained that they were in process of removing saw due to it being unsuitable for intended use.
      • Corrective Action: Do not use any equipment that is not suitable fur intended use (e.g. construction grade equipment for food.) Obtain a food-grade saw (e.g. hand saw for cutting bone.)
      • Corrective Action(s):